Description
This Easy Homestyle Chicken Noodle Soup is a comforting and hearty soup made with tender shredded chicken, wide egg noodles, and a flavorful blend of vegetables and herbs. Perfect for a chilly day or whenever you need a warm, satisfying meal.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 8 cups chicken broth
Protein
- 2 cups cooked, shredded chicken
Pasta
- 2 cups wide egg noodles
Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and pepper, to taste
Garnish
- Fresh parsley (optional)
Instructions
- Sauté Onions: Heat olive oil in a large pot over medium heat. Sauté the diced onion for 3-4 minutes until translucent, which develops the base flavor for the soup.
- Add Vegetables: Add minced garlic, sliced carrots, and celery to the pot. Cook for another 3-4 minutes, stirring occasionally, allowing the vegetables to soften and become fragrant.
- Add Broth and Seasonings: Pour in the chicken broth. Stir in dried thyme, dried parsley, bay leaf, salt, and pepper. Increase heat to bring the mixture to a boil.
- Simmer with Chicken: Reduce the heat to low, bringing the soup to a simmer. Add the cooked, shredded chicken and cook for 10 minutes, allowing the flavors to meld.
- Cook Noodles: Add the wide egg noodles to the soup and cook according to package instructions, about 8-10 minutes, until tender.
- Final Adjustments and Serve: Taste and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaf. Garnish with fresh parsley if desired and serve hot for a comforting meal.
Notes
- You can use leftover rotisserie chicken or any cooked chicken for convenience.
- For a gluten-free version, substitute wide egg noodles with gluten-free pasta or rice noodles.
- Adjust vegetables as desired—adding peas or corn can add sweetness and texture.
- For a richer broth, consider adding a splash of lemon juice or a pinch of red pepper flakes for a bit of heat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
